Tteokguk Korean Rice Cake Soup Food
TTEOKGUK (GOOD LUCK KOREAN RICE CAKE SOUP)
Korean rice cakes can be found frozen or vacuum-packed at Asian markets. They're delicious in soups (of course) but also seared or lightly grilled.
Provided by Sohui Kim
Categories Bon Appétit Soup/Stew Winter Beef Green Onion/Scallion Ginger Garlic Radish Rice Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 13
Steps:
- Cut meat into 1 1/2" pieces. Heat sesame oil and 1 Tbsp. vegetable oil in a large pot over medium-high. Add meat and season with salt. Cook, turning occasionally, until browned on all sides, 8-12 minutes.
- Meanwhile, separate scallion whites from greens and coarsely chop; set aside. Thinly slice scallion greens and set aside separately for serving.
- Using a flat-bottomed mug or the side of a chef's knife, lightly smash ginger. Add to pot along with garlic, reserved scallion whites, and 16 cups cold water and bring to a boil. Reduce heat and simmer, skimming any foam from surface, until meat is tender, 60-75 minutes, if using stew meat, or up to 2 hours , if using brisket. Transfer meat to a plate with a slotted spoon, then scoop out ginger and scallion whites and discard.
- Add Korean radish to pot and simmer until tender but not mushy (it should still hold its shape), 12-15 minutes.
- Meanwhile, heat 1 tsp. vegetable oil in a medium nonstick skillet over medium. Whisk eggs in a medium bowl and season with a large pinch of salt. Pour half of eggs into the center of skillet and quickly swirl pan to distribute evenly. Cook eggs undisturbed until they are just set, about 2 minutes. Carefully loosen with a heatproof rubber spatula, flip, and cook until other side is just set, about 1 minute. Slide egg crepe onto a cutting board and fold in half; let cool. Slice into 1/4"-thick ribbons. Repeat with remaining eggs and 1 tsp. vegetable oil.
- Slice beef as thin as you can and return to pot; add rice cakes. Cook until rice cakes are soft, about 5 minutes. Stir in fish sauce; taste and season soup with more salt and a few grinds of pepper.
- Ladle soup into bowls and top with sliced egg, reserved scallion greens, and chile threads (if using).
- Do Ahead
- Soup (without garnishes) can be made 2 days ahead. Let cool; cover and chill. Reheat over medium before serving.
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4.4/5 (50)Category Main, SoupCuisine KoreanTotal Time 1 hr 40 mins
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- In a large pot, bring the meat, onion, scallions and garlic to a boil in 14 cups of water. Reduce the heat to medium low, and skim off the scum. Simmer, covered, until the meat is tender enough for shredding, 1 to 1-1/2 hours. Remove the meat and cool. Discard the vegetables. Stir in soup soy sauce, salt and pepper to taste.
- Cut the cooled beef into 1 – 1 1/2-inch wide strips, shred, and combine well with garlic, sesame oil, and salt and pepper to taste.
- To make egg garnish (jidan), separate the egg white and yolk. Lightly beat the white by gently cutting it with a spoon. Stir the yolk with a spoon until smooth. Heat a lightly oiled nonstick skillet over medium low heat. Pour each egg part into a thin layer, tilting the skillet and/or spreading with a spoon. Cook each side briefly. (Do not brown the egg.)
- Roll each egg crepe, and slice into short thin strips. Slice the scallion diagonally into thin strips. Roast the gim on a hot skillet. Cut into thin 1 1/2-inch strips with kitchen shears, or simply crush them with hands.
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- Combine 6 cups water, beef stock, brisket, onion, and crushed garlic cloves in a Dutch oven; bring to a boil. Reduce heat to maintain a simmer; partially cover, and cook until brisket can be shredded (it will not be fall-apart tender, we want it with some chew), about 2 hours.
- Place rice cake ovalettes in a large bowl, and add cold water to cover. Separate any that are stuck together. Let rice cakes soak 20 to 30 minutes. Drain.
- Meanwhile, heat a medium-size nonstick skillet over medium. Combine egg yolks, 1 teaspoon water, and dash of kosher salt. Add 1/2 teaspoon sesame oil to pan, and swirl to coat. Add egg yolk mixture to pan, and swirl to form a thin layer; cook until just done on bottom without browning, about 1 minute. Flip egg, and cook just until done, 30 seconds to 1 minute. Turn egg out onto a cutting board. Roll up egg, and cut into thin slices.
- Remove brisket from stock mixture; shred brisket with 2 forks, and place in a medium bowl. Add grated garlic, remaining 1/2 teaspoon salt, and remaining 1 teaspoon sesame oil; toss well to combine (I find this easiest to do with my hands).
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- Put the water, black peppers, onion and green onion into a large pot and boil on medium high heat with a lid on. Once the water starts to boil, add the meat. Boil them on medium high heat for a further 5 mins then reduce the heat to medium. Boil them further for about 50 mins. (You would have boil the water for a total of 1 hr - approx.) This should give you about 4 cups of beef stock.
- Sieve the water (stock) through a cheese cloth. Discard the vegetables but keep the stock and the meat. Cool the meat down for about 10 mins then shred the meat using a knife and/or hands. Season the meat with salt and sesame oil.
- While the meat is cooling down, soak the rice cakes in cold water for 15 to 20 mins to soften. Drain the water. Prepare the other toppings while waiting. (Instructions are mentioned in the above ingredients section.)
- Boil the stock in a clean pot on medium high heat and once it starts boiling, add the minced garlic and the soy sauce. Add the rice cakes and cook until softened (about 2 to 3 mins). Do not overcook the rice cakes as they can turn mushy.
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